| No violation noted during this evaluation. | 12/08/2015 | Routine | |
| No violation noted during this evaluation. | 06/05/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine. It has some mold/grime on the inside that needs attention..
Correction: Clean and sanitize these surfaces for food contact.
|
02/04/2015 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) bar-b-que in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food - Food Labels (corrected on site)
Observation: powder subtances and liquid squirt bottles not packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (rinse) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
|
08/22/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat pasta salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
02/24/2014 | Risk Factor | |
sanitizer was being used in lieu of detergent for washing in heat sanitizing machine, corrected at inspection, replace or resurface scared cutting boards
No violation noted during this evaluation. | 08/21/2013 | Risk Factor | |
please obtain thermo couple type thermometers for cooks, familiarize cooks and kitchen help with proper cooking temps. and cooling / reheating procedures. Keep dumpster lids closed
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.Kitchen knives stored in area not cleanable (between 2 tables)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Correction:
|
04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Primland Restaurant, 439 New Valley Road, Claudville, VA 24076 »